Chapter 2226

Shen Chengrui took two steps towards the stairs and then turned around, "how about the sweet and sour tenderloin two days before the road?"

"Yes." Si Kaichang nodded.

Shen Chengrui subconsciously answered, "put more sugar, don't you? You didn't eat much last time. You shouldn't feel sweet enough?"

This is purely a question and answer. It should be a positive answer as expected.

Who knows, Si Kaichang said, "no, put more vinegar."

She thought she had been an attendant. Looking back, she opened her eyes wide at the stairs. "Put more vinegar?"

"Well, eat sour."

Shen Chengrui "eh" nodded suspiciously. Naturally, she wanted to focus on the boss's words. She was about to take a step and listened to him continue: "another way to cook chicken with vinegar."

She almost lost her foot on the stairs.

What's the matter today? Does sweet Sikai Chang like vinegar so much?

Change your clothes and go to the kitchen. Shen Chengrui is handy for sweet and sour tenderloin.

She washed and cut the tenderloin first, then added cooking wine, egg white, and an appropriate amount of salt to mix well and marinate it.

Then she went to prepare the ingredients of vinegar cooked chicken.

Although this is a Philippine national dish, the method and seasoning are very simple, and the taste is particularly similar to that of Chinese food. It's a new dish made a while ago. Si Kaichang likes it unexpectedly.

She cut the streaky pork into small pieces and pickled it with chicken legs with a little vinegar, soy sauce and fragrant leaves.

Counting the time, he took the tenderloin that had just been pickled, wrapped it with raw powder, poured oil into the pot, and then slowly put the wrapped meat into the pot and fried it.

In order to achieve the effect of external scorch and internal tenderness, Shen Chengrui specially paid attention to the heat. After frying it once, drain the oil, wait for the tenderloin to cool, then fry it again, and then drain the oil.

Finally, she started the hot pot, put the oil, ketchup, sugar and white vinegar into the pot and stir fry until the sugar melted.

But when I thought of Si Kaichang, I couldn't help adding some white vinegar.

Stir fry again, add the fried tenderloin and stir fry until the sauce is fully combined with the tenderloin. Finally, sprinkle sesame seeds into the plate.

The tenderloin dish was golden in color, sweet and sour, crispy outside and tender inside. Shen Chengrui couldn't help but taste it. As a result, he was sour.

She's a little nervous. Is the "more vinegar" that Si Kaichang just now serious?

I always think it's not his taste.

At this time, she felt that the chicken legs were almost crispy with the chicken skin vinegar, and then she cooked them again.

Put the fried chicken legs and pork into the cast iron pot, add the photographed garlic cloves, apple vinegar, soy sauce, fragrant leaves and a small amount of sugar, add enough water, boil over high fire, stew over low heat for more than half an hour, and finally collect the juice and start the pot.

When everything was ready, she put the dishes on the table and went upstairs to invite the Secretary to open a restaurant.

Today's secretary Kaichang was very good. She didn't ask again, so she followed her downstairs.

Shen Chengrui looked at him for fear that he felt too sour and didn't like it. He paid close attention to his expression, "what do you think, young and old?"

As soon as she spoke, she saw Si Kaichang frown slightly and looked at her with deep meaning.

Shen Chengrui thought it was bad, and she really disliked it as too sour.

As a result, Si Kaichang swallowed the meat and said, "very good."

Shen Chengrui's eyes are strange. Is it good to be so sour? I frowned just now.

She put down her chopsticks and got up. She raised her hand to carry the dish of tenderloin. In a low voice, "I'd better add some sugar and stir fry again. You can't get used to sour." "No, it's very sour today." Si Kaichang's chopsticks pressed the dish to stop her. He suddenly smiled when he remembered that she was jealous in front of Zhang Ying just now.